Risotto Milanese: A Classic Hearty Side

This iconic dish features basic risotto seasoned with saffron. As with the best simple recipes, quality ingredients make all the difference. This makes a filling, flavorful side for roast chicken or pork or braised veal shanks (osso buco). Make sure to use saffron threads rather than lesser-quality saffron powder.

Ingredients

3 1/2 cups unsalted chicken stock

1 tablespoon extra-virgin olive oil

1 cup finely chopped yellow onion (about 1 onion)

1 cup uncooked carnaroli or Arborio rice

1/2 cup dry white wine

1/4 teaspoon saffron threads

2 ounces Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)

1 1/2 tablespoons unsalted pastured cultured butter

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Nutritional Information

Calories 238

Fat 8g

Satfat 4g

Unsatfat 3g

Protein 8g

Carbohydrate 30g

Fiber 2g

Sugars 2g

Added sugars 0g

Sodium 409mg

Calcium 9% DV

Potassium 2% DV

Calories 238

Fat 8g

Satfat 4g

Unsatfat 3g

Protein 8g

Carbohydrate 30g

Fiber 2g

Sugars 2g

Added sugars 0g

Sodium 409mg

Calcium 9% DV

Potassium 2% DV

How to Make It

Step 1

Heat stock in a small saucepan over medium-high until simmering; reduce heat to low, and cover to keep warm.

Step 2

Heat oil in a medium saucepan or Dutch oven over medium. Add onion; cook, stirring often, until tender and translucent but not browned, about 7 minutes. Increase heat to medium-high. Add rice, and cook, stirring occasionally, until toasted, about 2 minutes. Add wine and saffron; cook, stirring often, until liquid is almost completely evaporated, about 3 minutes.